Rustic, down-home goodness of these blueberry buckwheat pancakes makes them the perfect morning comfort food for your weekend.
This recipe uses half buckwheat flour and half all-purpose flour for a lighter texture.
Blueberry Buckwheat Pancakes
Buckwheat pancakes, filling and delicious.
Ingredients
- ¾ c buckwheat flour
- ¾ c all-purpose flour
- 2 Tbsp sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- 1¾ c milk
- 2 Tbsp vegetable oil
- 1 tsp vanilla extract
- 2 c fresh blueberries
- syrup to taste
Instructions
- In large bowl, whisk together flours, sugar, baking powder, baking soda and salt. In small bowl, beat eggs then add milk, oil and vanilla; mix well. Stir wet ingredients into dry ingredients and mix to combine.
- Heat griddle or large skillet over medium heat. Using 1/4 measuring cup, pour batter onto griddle. Gently place several blueberries all over surface of pancakes.
- Flip pancakes when bubbles start to form around edges and bottoms are golden brown. Cook on other side until golden brown, about 2 minutes. Remove to plate and cover to keep warm.
- Top pancakes with additional blueberries and syrup before serving, if desired.
Recipe created by The Chef Next Door for the Milk Means More campaign.
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